Spicy Pork Rolls with Minted Yogurt

Page 130

| Course Type: Main Courses

(1 review)

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Recipe Review

This was a hit.
There were no pork scallops in the shop, so I used turkey scallops instead. The filling was a little soupier than paste. I spooned what wouldn't stay in the rolls on top before baking.
Very delicious.

I forgot to make the Minted Yogurt, but neither of us missed it.

...
Made again, still a hit. Again with turkey scallop; veal scallop might be nice. Pork scallops would be good if I can ever find them.
Really, the rolls with the soupy paste/filling are so tasty, no extra sauce is needed.

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